Easy Malteser Fudge (3 Ingredient)

Easy Malteser fudge, packed with Maltesers and made in the microwave with the simplest of recipes. Just three ingredients. So quick. So delicious. No sugar thermometer needed. Fuss-free and fool proof!

Easy Malteser fudge

This Malteser fudge recipe is so so good. Seriously impressive, it’s perfect for gifts and no one need know that you made it in the microwave with about three minutes hands on time.

I’m a bit addicted to the magic that is condensed milk fudge. It is completely fool proof. You get perfect, creamy, melt-in-the-mouth fudge every single time, with one bowl, and one spoon to wash. Better still, there’s none of that faffing around with pans of boiling sugar and candy thermometers.

This fudge is studded through with little pieces of Malteser from the Maltesers Teasers bar. Don’t worry if you cant get hold of them. You can use ordinary chocolate and add in extra crushed Maltesers.

No microwave? No problem. Just make this Malteser fudge recipe in a pan on the stove top instead. You can even make it in your slow cooker if you want to (scroll down for instructions).

What are Maltesers?

You’re kidding, right? Maltesers have been one of the UK’s favourite sweet treats since the 1930s and I was rather shocked to learn that they only became widely available in the US in 2017. The Maltesers Teasers bars I have used here are a recent variation on the theme. If you don’t have them, however, we can work around that.

If you haven’t tried them yet, Maltesers are light crunchy balls of malted milk honeycomb, covered in milk chocolate. They’re irresistible, I promise. And so is this Malteser fudge recipe.

Why Make Malteser Fudge

• Seriously quick – Just three minutes hands on time to make!
• Absolutely delicious!
• Only uses three ingredients!
• Made in the microwave, so no special equipment, no pans of boiling sugar and no candy thermometer needed.

Malteser Fudge Ingredients

• Condensed Milk – Not to be confused with evaporated milk, which comes in a similar tin! I base my fudge recipes on half a standard tin of condensed milk, and often freeze the rest to use later. If you choose to do this, please make sure you use an airtight container, because any leaks can make an awful mess.

• Chocolate – I’ve used a Maltesers Teasers bar, as well as some regular chocolate. It is studded through with little pieces of Malteser which makes the fudge complete irresistible. If you can’t find Teasers bars, use normal milk chocolate and double the quantity of Maltesers, smashing half of them before you add them.

• Maltesers – I used a 70g snack bag. Add more if you want to.

How to make Malteser fudge – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips for how to make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Prepare the mould to set the fudge. 

I nearly always use a plastic (4″ x 6″) takeaway tray for this, as you don’t need to line it. Just give it a quick spray with some cake release spray, or brush with a light oil. Once set, the fudge will pop right out.

If you are doubling up the recipe and making a large batch of fudge with a whole can of condensed milk, then an 8″ x 8″ baking tray is perfect. Line it with baking parchment leaving enough around the sides so that you can use it to lift the fudge out.

Step Two – Break up the chocolate and Maltesers Teasers bar into chunks. Put these into a microwave-safe container, together with the condensed milk.

Fuss Free Tip

A Pyrex or other toughened glass jug is so much better than a bowl here, as the handle makes it easier to lift in and out of the microwave when it is hot.

Step Three – Put the bowl in the microwave on half power for 30 second bursts, until the chocolate starts to melt. Give it a good stir each time.

Do not overheat and boil the fudge, as this can make it seize, split or go grainy. Take it slowly!

Step Four – When the chocolate has nearly all melted, stir until smooth. The residual heat of the mixture will melt the rest.

Step Five – Add the Maltesers (reserving a few to decorate). Fold into the mixture quickly, so the chocolate doesn’t melt off them.

Step Six – Pour the melted Malteser mixture into the prepared mould. Smooth it out, so the surface is even. 

Step Seven – Cut the reserved Maltesers in half and gently press into the surface of the fudge to decorate.

Allow to cool, and then cover, or put the lid on. Place the tray of fudge in the fridge to set. This will take at least a couple of hours. 

Step Eight – Once set, turn the fudge out of the mould or lift out of a lined pan.

If you flex the sides of the mould, and give the bottom a gentle tap, the block of fudge should just drop out. If, however, you find that it gets stuck, just pop it in the freezer for 10 minutes.

Storage

Store in an airtight box in the freezer.

This fudge will keep for a few weeks, but I find that any exposed Malteser filling will start to go soft and shrink after a few days. It still tastes great but the fudge loses some of its crunch. For this reason, either enjoy your fudge within a few days, or leave the slab uncut.

Hints and Tips

• Maltesers Teasers Bars – You will find these in large supermarkets, or Poundland (my favourite place for bar chocolate to cook with). If you haven’t come across them before, they are chocolate bars filled with miniature balls of the crunchy Malteser filling. If you can’t get hold of any, then use regular milk chocolate and double the Maltesers, bashing half of them up before adding them.

• The Maltesers will go soft and the filling will shrink where they have been cut, so eat within a few days. If you are making your fudge in advance as a gift, leave it uncut, so that they stay crisp. The takeaway container is the ideal size for a smaller slab.

• No Microwave? No problem! You can make this Malteser fudge recipe on the stove top or in the slow cooker.
  • Stove Top – Follow the recipe above but instead of heating the condensed milk and chocolate in the microwave, warm the condensed milk in a saucepan on the lowest heat (depending on your stove you might need to use a diffuse ring to further moderate the heat). Then stir the chocolate in to melt it.
  • Slow Cooker – Put the condensed milk and chocolate in a jug and stand it in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the jug. Set the cooker to low. Leave the lid off and stir occasionally until the mixture warms and the chocolate melts into the milk. Then follow the recipe above from Step 5.

FAQS

More Easy Fudge Recipes

• After Eight Fudge – Chocolate mint with layers of gooey mint fondant

• Biscoff Fudge – Just 4 ingredients with a delicious Biscoff topping

• Toblerone Fudge – Two ingredients, with honey almonds and studded through with Toblerone nougat

• Coffee Chocolate Fudge – Rich dark three ingredient mocha fudge

• Chocolate Orange Fudge – Your favourite chocolate orange in fudge form

• Hot Fudge Sauce – Just three ingredients and ideal for pouring over homemade ice cream.

• Fudge Ice Cream – No churn and three ingredients

Find even more ideas in my collection of easy fudge recipes. For more on simple techniques, read my post on how to make easy fudge.